PHYSICAL CHARACTERISTICS OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS

Effects of cooking rate, fat trim level, aging period, endpoint temperature and oven type (conventional, forced air convection and forced air/steam combination) on yield, composition and cooking parameters for eight types of beef roasts were investigated. Generally, fast cooking, higher endpoint temperatures, complete removal of external fat and the use of forced air/steam combination ovens increased cooking losses. Fast cooking rates and forced air/steam combination ovens increased moisture loss in some roasts. Reduced levels of external fat did not dramatically affect yields or relative changes in composition due to cooking, but did increase cooking time per unit weight. Forced air/steam combination ovens may reduce the required length of preparation per unit raw weight while conventional ovens may increase cooking time. Rapid cooking of larger roasts with moist heat increased postcooking temperature rise. These results should aid in the revision of foodservice beef cookery guidelines.